Oven Baked Herb Crusted Chicken With Parsley Olive Oil Sauce Recipes

OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE

Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce image

Provided by Robin Miller : Food Network

Time 35m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
12 (5-ounce) skinless, boneless chicken breast halves
Olive oil cooking spray
Parsley Olive Oil Sauce, recipe follows
1/2 cup fresh parsley leaves
1 tablespoon olive oil
Salt and pepper

Steps:

Preheat oven to 400 degrees F.
In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

BAKED HERB-CRUSTED CHICKEN BREASTS

Baked Herb-Crusted Chicken Breasts image

Categories Chicken Herb Bake Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Steps:

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

BAKED HERB-CRUSTED CHICKEN BREASTS

Baked Herb-Crusted Chicken Breasts image

I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.

Provided by PanNan

Categories Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups plain breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
lemon wedge

Steps:

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
Arrange chicken in 15 X 10 X 2 inch glass baking dish.
Pour lemon juice over.
Cover and refrigerate 1 hour.
Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450.
Melt butter with oil in small saucepan over medium heat; cool slightly.
Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
Brush chicken breasts on both sides with with melted butter mixture.
Coat chicken on both sides with breadcrumb mixture.
Place chicken on baking sheet.
Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
(Test to make sure) Transfer to plates and dress with lemon wedges.

Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9

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